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Creamy Goat Cheese Spinach Pasta with white bowl and wooden spoon

Creamy Goat Cheese Spinach Pasta

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  • Author: Aberdeen
  • Total Time: 15 minutes
  • Yield: 4 1x


Quick, 15 minute pasta recipe with creamy white wine sauce, sage and lemon. Perfect for date night, warm summer days, or even as a side dish!


Units Scale
  • 1 lb farfalle pasta
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon all purpose, unbleached flour
  • 1/4 cup white wine (I used chardonnay)
  • 1/2 cup skim milk
  • 6 tablespoons vegetable (or chicken) broth
  • Juice of half a lemon
  • 6 sage leaves, minced
  • 2 cups baby spinach
  • 8 ounces cherry tomatoes, halved
  • 2 ounces goat cheese, crumbled
  • Coarse salt, fresh ground pepper to taste


  1. Cook farfalle pasta according to box instructions. Save 1/4 cup of the pasta water and reserve for later. Drain pasta and set aside.
  2. Melt butter in a large skillet over medium high heat. Add garlic and sauté one minute, until fragrant.
  3. Stir in flour, cooking until golden, about 1-2 minutes.
  4. Pour white wine into the pan, scraping any browned bits off the bottom of the pan.
  5. Pour in broth, stir to combine, and bring to a boil. Lower heat to a simmer and cook 2-3 minutes, until somewhat thickened.
  6. Still on low heat, slowly pour in milk and stir to combine. Bring to a simmer.
  7. Add spinach, lemon juice, and minced sage to the pan. Cook until sauce is somewhat thickened and spinach has wilted, about 2-3 minutes. Remove from heat. Add salt and pepper to taste.
  8. Add cooked pasta, reserved pasta water, tomatoes, and goat cheese to the pan. Gently stir until pasta is warmed through and everything is coated in the sauce.
  9. Garnish with any leftover minced sage and fresh ground black pepper. Can be served warm or chilled!
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes